Pear Wine

4/29/12:

• Bought 25lbs of D'Anjou pears at Sam's Club
• Cut pears but unable to squeeze any juice from pieces.  Ended up putting pieces in blender to squeeze juice
• Added 5 Campden tablets and set for 24 hours

5/3/13:

• Added 10 lbs. of sugar, 1 tbsp. Yeast Energizer, ½ tsp. Pectic Enzyme, 3 tbsp. Acid Blend, ½ tsp. Wine Tannin to pulp bag and topped up until 5 gallon mark.  Sprinkled EC-1118 packet on top.
• Put top on bucket and set to ferment

5/6/12:

• Wine starting to leak out top.  Pressing fermentation bag down every day

5/10/12:

• Transfered over to homemade plastic carboy.  Topped up to neck of carboy.

5/24/12:

• Measured specific gravity at 0.997.  Added 1 tablespoon of potassium sorbate and 6 Campden tablets.  Stirred for 2 min.  Added 1 packet of chitosan and stirred again for 2min.